Roasted butternut squash halves filled with a rich, savory blend of cheeses, aromatic herbs, and onions, then topped with tangy rounds of goat cheese—this elegant vegetarian main course offers a perfect balance of comfort and sophistication.
Why You’ll Love This Recipe
This stuffed butternut squash recipe is a stunning yet straightforward dish ideal for both weeknight dinners and special occasions. It’s hearty, vegetarian-friendly, and full of flavor. The creamy cheese filling and sweet, tender squash create a delightful contrast in taste and texture. Whether you’re entertaining or looking to elevate your plant-based meals, this recipe delivers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 large butternut squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar or Gruyère
- 3 slices cooked bacon or vegetarian alternative, finely chopped (optional)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 4–6 slices fresh goat cheese
- Fresh thyme sprigs, for garnish
Directions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place them cut-side down in the dish and roast for 30–35 minutes, or until tender.
- While the squash roasts, sauté the chopped onion and garlic in a skillet until softened and fragrant. Remove from heat.
- In a mixing bowl, combine the sautéed onions and garlic with cream cheese, shredded cheese, thyme, salt, pepper, and bacon (if using).
- Once the squash is roasted, turn the halves over and carefully scoop out a bit of the flesh to enlarge the cavity. Chop the scooped-out squash and mix it into the cheese filling.
- Spoon the filling into the squash cavities and top with goat cheese slices.
- Return the squash to the oven and bake for an additional 15–20 minutes, or until the goat cheese is golden and bubbling.
- Garnish with fresh thyme sprigs and serve warm.
Servings and timing
This recipe serves 2–4 people depending on whether it’s served as a main dish or a side.
Prep time: 15 minutes
Cook time: 50–55 minutes
Total time: 1 hour 10 minutes
Variations
- Vegan version: Replace dairy cheeses with plant-based alternatives and skip the bacon or use a vegan bacon substitute.
- Add grains: Mix in cooked quinoa or rice with the cheese filling for added texture and nutrition.
- Nutty twist: Add toasted walnuts or pecans to the filling for a bit of crunch.
- Spicy version: Include a pinch of chili flakes or diced jalapeño for heat.
- Different cheese: Try feta, blue cheese, or mozzarella for different flavor profiles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 350°F (175°C) for 15–20 minutes, or until heated through. You can also microwave individual portions for 2–3 minutes, though oven reheating preserves texture best.
FAQs
How do I choose a ripe butternut squash?
Look for squash that feels heavy for its size with matte, unblemished skin. Avoid ones with soft spots or cracks.
Can I prepare this dish in advance?
Yes. You can roast the squash and prepare the filling up to a day in advance. Assemble and bake just before serving.
Is this recipe gluten-free?
Yes, it is naturally gluten-free, but always check the labels on cheese and any added ingredients to ensure they are certified gluten-free.
Can I freeze stuffed butternut squash?
Yes. Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
What can I use instead of goat cheese?
You can substitute with feta, ricotta, or a slice of brie for a different texture and taste.
What herbs pair well with this dish?
Besides thyme, you can try rosemary, sage, or parsley to suit your taste.
Can I use pre-cooked squash?
Yes, if you have pre-roasted squash, just scoop, stuff, and bake until the filling is heated and the cheese is melted.
What side dishes go well with this?
Serve with a simple green salad, roasted vegetables, or a grain like farro or couscous for a complete meal.
Can I add protein to make it more filling?
Yes, chopped cooked chicken, lentils, or beans can be added to the filling for extra protein.
How do I keep the squash from becoming soggy?
Roast it cut-side down to help it caramelize and avoid excess moisture. Don’t overfill with too much creamy mixture.
Conclusion
Stuffed Butternut Squash with Goat Cheese and Herbs is a beautifully balanced dish that brings together creamy cheese, aromatic herbs, and naturally sweet roasted squash. Its versatility and ease of preparation make it a reliable recipe for both casual dinners and festive occasions. Enjoy this wholesome, comforting meal any time of year.
Print
Stuffed Butternut Squash with Goat Cheese and Herbs
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2-4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Des moitiés de courge butternut rôties sont garnies d’un savoureux mélange de fromage frais, de cheddar ou de gruyère, d’oignons sautés, d’ail et d’herbes, puis garnies de fromage de chèvre crémeux. Un plat végétarien réconfortant et élégant, parfait pour les grandes occasions ou les dîners copieux.
Ingredients
- 1 grosse courge musquée, coupée en deux dans le sens de la longueur et épépinée
- 1 cuillère à soupe d’huile d’olive
- 1 petit oignon, finement haché
- 2 gousses d’ail hachées
- 1/2 tasse de fromage à la crème
- 1/2 tasse de cheddar râpé ou de gruyère
- 3 tranches de bacon cuit ou alternative végétarienne, finement hachées (facultatif)
- 1 cuillère à café de thym frais (ou 1/2 cuillère à café séché)
- Sel et poivre au goût
- 4 à 6 tranches de fromage de chèvre frais
- Brins de thym frais, pour la garniture
Instructions
- Préchauffer le four à 200 °C. Beurrer légèrement un plat allant au four.
- Badigeonnez les côtés coupés de la courge butternut d’huile d’olive, salez et poivrez. Placez-la, côté coupé vers le bas, sur le plat de cuisson. Enfournez pendant 30 à 35 minutes, jusqu’à ce qu’elle soit tendre.
- Pendant ce temps, dans une poêle, faire revenir l’oignon et l’ail jusqu’à ce qu’ils soient tendres et parfumés. Retirer du feu.
- Dans un bol, mélanger le fromage à la crème, le fromage râpé, le mélange d’oignons cuits, le bacon (si utilisé), le thym, le sel et le poivre.
- Retournez les moitiés de courge rôties et prélevez délicatement un peu de chair pour agrandir la cavité. Hachez la chair et incorporez-la au mélange de fromage.
- Garnir les moitiés de courge avec la farce préparée. Garnir de tranches de fromage de chèvre.
- Remettre au four et cuire encore 15 à 20 minutes, jusqu’à ce que le fromage soit bouillonnant et doré.
- Garnir de brins de thym frais et servir chaud.
Notes
- Vous pouvez remplacer le bacon par une alternative végétarienne au bacon ou l’omettre complètement pour une version entièrement végétarienne.
- Le fromage Gruyère ajoute une saveur plus noisette que le cheddar. Choisissez-le en fonction de vos préférences.
- Pour plus de croquant, garnissez de chapelure grillée ou de noix avant la cuisson finale.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
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